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Bacon, Egg & Cheese Breakfast Muffins
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
150g bacon, chopped
1 spring onion, finely chopped
100g cheddar cheese, grated
225g plain flour
1¼ tsp baking powder
¼ tsp bicarbonate of soda
165mL milk
½ tsp white vinegar
½ tsp salt
⅔ cup sour cream
3 tbsp vegetable oil
5 eggs, divided
2 tbsp melted butter
Directions:
Preheat oven to 180ºC.
Grease 4 holes of a large muffin tin with butter.
Heat a frying pan over high heat, add bacon and cook until lightly browned. Remove from pan and drain on paper towel. Set aside.
In a large bowl combine flour, baking powder and bicarbonate of soda.
In a separate smaller bowl mix milk, vinegar, salt, sour cream, vegetable oil and 1 egg.
Pour smaller bowl ingredients into the larger bowl and stir until just combined (note: do not over–mix as this will make the muffins tough).
Add spring onion, bacon and cheese and stir to just combine.
Place ¼ cup batter into each of the muffin tin holes. Make a well in the batter with a spoon and then crack an egg into each.
Spoon remaining batter on top of the eggs and then brush the tops of the muffins with melted butter.
Bake for 25 minutes or until golden brown.